Dave Cruz is in the kitchen at Napa Valley’s Brix

Chef Dave Cruz is used to “temporary” work, as the opening chef de cuisine for Ad Hoc in 2006 (remember how it was supposed to be a six-month placeholder as Thomas Keller planned a burger concept for the Yountville space?).

Dave Cruz is in the kitchen at Napa Valley’s Brix

The picturesque patio dining area at Brix in Yountville. Photo: The Chronicle/ Craig Lee 2008

And since leaving Ad Hoc in February, he’s been hosting pop-up dinners in Oakland. A gig doesn’t get more short-lived than that.

So when he says that yes, he is now the chef de cuisine at Brix in Napa, it’s not surprising when he adds that the position likely is temporary until he opens his still-planned Miles Restaurant somewhere in the Bay Area.

“Miles is still very much an ongoing process that I am diligently working towards opening,” said Cruz. “In the meantime, I have a couple of projects I am working on, including helping to oversee the kitchen and restaurant here [at Brix], and working closely with the team while they staff the restaurant appropriately.”

Cruz actually had been working with the Brix owners, the Kelleher family, on menu development since the spring.

“They wanted to evolve the menu into a more approachable, comfortable offering without feeling rustic and still inspired by the restaurant’s own gardens and the seasons,” said Cruz.

But then chef de cuisine Chris Jones left at the end of May (no word yet on where he went), and the Kellehers asked if Cruz would step in during the interim.

The main menu is still being tweaked, but diners can expect dishes like roasted leg of Sonoma lamb with heirloom beans, onions and sweet peppers ($27), brioche crusted Alaskan halibut with yellow corn, baby leeks and lemon ($27), wild king salmon with bacon glazed carrots and chive vinaigrette ($28), and mushroom ricotta ravioli with charred sweet corn and wild arugula ($18).

Cruz also took over the lead for the updated Brix lounge, and has put together a small plates menu with his personal stamp. Some options include meatballs in pepper stew ($10), salmon tartare with lemon crème fraiche ($10), a Little Gem wedge with tuna salad ($8), and a specialty pizza of the day ($14).